The Pairing Method: Food and wine down to the element

Last year they celebrated Good Food Month by hosting the ultimate dining experience: an opportunity to create your own dish with two-hatted chef Tyson Bertoncello, based on which elements pair best with the Pinot Noir.

This year they are bringing The Pairing Method back in June, and are upping the game with two chefs on board.

Kick-off with a wine tasting by Master of Wine Meg Brodtmann, before exploring different ingredients and how they transform what’s in your glass.

Then, two-hatted chef Tyson Bertoncello will create a dish, based on the group’s favourite elements on the day – in front of your very own eyes.

After enjoying a custom-made creation as your entrée, The Farm Executive Chef Anthony Cutajar will step in and serve the perfect pairing for the White Label Cabernet, which has been reverse-engineered using The Pairing Method.

To finish, a dessert matched with the Two Barrel Batch Muscat. The sessions will be held in The Farmhouse, and limited to small groups for each event to ensure an intimate experience with their experts.